Brazilian recipe
Traditional Feijoada: Authentic Brazilian recipe (Feijoada)
Feijoada is a classic Brazilian dish featuring black beans and various cuts of meat, slow-cooked for intense flavor and tender texture, perfect for family gatherings.
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Ingredients
70 g cleaned pig's trotters, cut into pieces
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves minced garlic
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves minced garlic
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
Find black beans, dried beef, and various pork cuts at local butchers or specialized supermarkets. If original Brazilian sausages like 'paio' or 'linguiça portuguesa' are unavailable, high-quality smoked sausage can be used as a substitute. Cachaça can be found at specialized liquor stores.
Preparation method
- Soak the meats for at least 36 hours, changing the water frequently, especially in warm environments or during the summer.
- Add ice if necessary to keep the temperature low.
- Begin by boiling the tougher meats, such as trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Cook until they become tender, which may take several hours.
- Add the softer meats, such as pork loin, dried beef, paio, and Portuguese sausage, to the broth and continue cooking until everything is very tender and the flavors have intensified.
- Once the meats are tender, add the pre-washed black beans.
- Cook until the beans are tender, adjusting the salt and seasonings to your preference.
- Remove the meats and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Let it cook for a few more minutes to allow the flavors to meld together.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, pork rinds, bacon, seasoned bean broth, and other sides of your choice.
Observations
Feijoada stands as one of the most traditional recipes in Brazilian cuisine, bringing together black beans and a variety of meats that provide depth and substance. This dish is prepared with meats that require slow, long cooking to reach the perfect tenderness, resulting in a rich and aromatic combination. Ideal for group meals, feijoada is served with traditional sides such as collard greens, white rice, orange slices, and toasted cassava flour (farofa), making it a complete and flavorful option for lunch or dinner.
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